An Irish-style coddle — pork chops and bacon gently simmered with root vegetables and cabbage in cider and stock. A comforting one-pot served straight from the dish.
Coddled pork with cider is rustic Irish comfort in one pot — pork chops and bacon gently braised with root vegetables, cabbage and cider until tender. Homely, warming and brilliantly simple, it's a hearty supper served straight from the dish.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- Knob Butter
- 2 Pork Chops
- 4 Bacon
- 2 Potatoes
- 1 Carrots
- 1/2 Swede
- 1/2 Cabbage
- 1 Bay Leaf
- 100ml Cider
- 100g Chicken Stock
Video
Preparation
- Heat the butter in a casserole until sizzling, then fry the pork for 2–3 minutes on each side until browned, and remove.
- Tip the bacon, carrot, potatoes and swede into the pan and gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover and gently simmer for 20 minutes, until the pork is cooked through and the vegetables tender.
- Serve at the table spooned straight from the dish.
Tips from the ZestyPlate Kitchen
- Brown the pork first for deeper flavour before it gently braises.
- Cut the vegetables an even size so they cook through at the same rate.
- Gentle simmering (coddling) keeps the pork tender rather than tough.
- A good dry cider adds a lovely apple-y depth to the broth.
Frequently Asked Questions
It means cooked gently in liquid at a low simmer — never a fierce boil — which keeps everything tender.
Yes — pork steaks or shoulder pieces work well; just adjust the cooking time so they're tender.
Yes — use extra stock or apple juice, though the cider gives a lovely characterful flavour.
